Pineapple Pie
1 pastry for 9-inch double crust pie (I used my mother's pie crust recipe and added the zest of one lemon)
3/4 cup sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon sugar
Preheat oven to 425 degrees F. In a medium saucepan, combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for 1 minute. Remove from heat and cool slightly. Pour mixture into pastry lined pie pan. Cover with top crust and seal. Make steam vents in crust, then brush with milk and sprinkle with sugar. Bake in preheated oven 30 - 35 minutes until browned.
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